Ingredients Jump to Instructions ↓

  1. 0 1/2 pound(s) Dry Rotini Pasta

  2. 2 tablespoon(s) Vegetable Oil

  3. 1 pound(s) Boneless/Skinless Chicken Breasts, cubed

  4. 1 pound(s) Frozen Mixed Vegetables, Thawed

  5. 4 ounce(s) Low Fat Cream Cheese

  6. 1/2 cup(s) Lite Italian Dressing

  7. 1/2 cup(s) 2% Milk

Instructions Jump to Ingredients ↑

  1. Cook rotini per package directions to desired doneness. Drain well and keep warm. Heat oil in a heavy skillet over medium-high heat. Add chicken cubes and cook until no longer pink. Combine cream cheese, dressing and milk and whisk until smooth. Add thawed frozen vegetables to chicken along with sauce mixture. Stir well and heat through - about 5 minutes. Serve.


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